Sunday, 30 November 2014

If you are craving for a chocolaty gooey melt-in-the mouth treat for yourself than this TOBLERONE BERRY CHEESECAKE is just what you need. With the goodness of berries, richness of chocolate, and chunky bits of sultanas

Wednesday, 5 November 2014

It is with sheer joy and excitement that today I am sharing this beautiful post. As exactly 12 months ago I started my journey right here with all of you. It is amazing how time flies and sometimes we sit back and think where did all that time go! In the kitchen perhaps, cooking and clicking :D

Thursday, 23 October 2014

How do you like your breakfast ?? For me weekend breakfast has to be really grand. Okay, if not grand atleast some thing special, a bit different than the regular weekly staff. But having said that I make all the effort to keep it healthy for my family and hassle free. This soft and cheesy pancakes are made in a jiffy, they have the softness and the "goodness" of milk, egg and cheese with crunchiness of crispy cornflakes on top, and to kick it all of some juicy cherry tomatoes, olives, ham, pineapple and greenchilli toppings....Uhhh!! drooling by now? I know I am :P

Tuesday, 14 October 2014

Dear Readers, Facebook page of "EAT as you LIKE" reaches 30,000 Likes.. yet another milestone and more to come !! I am grateful and overwhelmed at this achievement.. It wouldn't have been possible without your support.

"THANK YOU TO EACH ONE OF YOU"

Please keep up with your Feedbacks, Comments and Shares. It certainly means a lot !!

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Saturday, 13 September 2014

Today's recipe is a very easy to make Spicy Sautéed Prawns (Taley Hue Jhinge). Jhinge aka means prawns are sautéed in oil with Nigella seeds tempering along with curry leaves, garlic and some dried red chillies.

Nigella seed which is often confused with black cumin is usually known as black onion seed, a misnomer really, as it has nothing to do with onions. It is one of the main ingredients in the Bengali five spice ( or paanch phoron commonly known as kalo jeere, or kalonji).

The Nigella tempering used along with other ingredients gives this dish a very distinct flavour, and is usually relished in Hyderabad, the famous city of Charminar situated in the southern part of India.

You will need :200 grams prawns I have used whole shell on prawns as they enhance the flavour of the dish. You may use tail on prawns too for the ease of eating.

METHOD:Step 1.Marinate your prawns with vinegar, chilli powder, and turmeric powder and salt. Set for at least 15-20 mins.(If you are using whole prawns in this recipe with heads intact, clean prawns and remove the black vein by making a slit on the shell, make little slits with a sharp knife on the head as well to ensure the heads are cooked through). I will soon do a post on cleaning prawns so stay tuned!

Step 3:Add the marinated prawns along with any juices from marination and sauté them until cooked. Simmer and cover for about 5-7 mins or so incase using whole prawns with heads intact.(you may add a lil water to help the heads cook and avoid any last minute surprises,incase it gets too dry), however I did not.

The dish is mostly dry with no gravy, hence you will need to savour these immediately. You may relish this as a starter or as a side with a bland accompaniment such as rice to balance the spicy heat of the prawns.

These succulent hot prawns did spice up my left over rice for lunch !

Recipe Courtesy :"The Indian Kitchen" by Manisha Bhardwaj

ENJOY!!

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Thursday, 11 September 2014

Although we get frozen ready to use paneer in most Indian stores, they lack in taste and texture. Loaded with preservatives, these frozen paneer cubes are hard and rubbery and absolutely not worth the price. Making paneer at home is soo much better that once you have started making your own you will never look back. Trust me, and if you will, just follow these easy steps below and you will have soft delicious tasting paneer ready to go into your favourite paneer recipes.

You will need :

1.5 litres of full cream milk

3-4 tablespoon of vinegar diluted with 1/2-1 tablespoons of water (the quality of vinegar used will determine how quickly the milk curdles)

a double layer cheese/muslin cloth

a good size stainless steel strainer

some plates, wooden boards, and a Jar.

Step 1:Put milk on boil in a saucepan.

Step 2:Bring the milk to a rumbling boil.

Step 3:Give it a stir with a wooden spatula.

Step 4:Add vinegar little by little until the milk curdles.

Step 5:Simmer for some more time, and stir with a spatula. Let the green whey (liquid) separate.(see pic 5).turn off heat. Allow to rest for 8-10 mins.

Step 6:Arrange a double layer cheese cloth or muslin cloth over a strainer and place the strainer on a large bowl(big enough to hold the whey).Place this assemblage inside a kitchen sink.

Step 7:Strain the paneer from the saucepan on the cheese cloth, for the whey to separate and the cheese to collect in the cloth.

Step 8:Now you have the cheese ready in the cloth. Tie the cloth to secure the cheese.

Step 9:Rinse the cloth under cold running tap water and give it a firm squeeze to drain any excess moisture.

Step 10:Place the cloth containing the cheese on a plate or any flat base and the knot pointing outward.

Step 11: Cover with a stainless steel plate.

Step 12:Place a wooden base cutting board or any flat object on top of the plate, and place a jar or any other item on top. leave it for 15 -20 mins.

This will help any excess moisture to drain out, and the paneer will be firm and ready to use. You may even cling wrap and refrigerate the paneer for a while before use.

Fresh Paneer, wrapped with a cling film can be stored in the refrigerator for upto 3-4 days.. ready to be cubed into your favourite dish.

Stay tuned for more tips on making paneer at home.. I have something more to share!

Sunday, 7 September 2014

"REZALA" happens to be a thin aromatic stewy dish mainly made with meat such as mutton (aka goat meat) or chicken. The thin sauce gets its delectable taste from the use of whole spices such as peppercorns, ginger, dried red chilli, and whole garam masala (see recipe) and yogurt or curd forms the main base of the gravy. Finally the essence of keora water is what excites the human appetite. This Awadhi speciality is a perfect show stopper at any vegetarian feast.

Although I have made chicken and mutton rezala ample number of times, this time my attempt was to make it with paneer and makai (sweet corn kernels). The outcome was a smash hit at the dinner table. Sharing this no onion-garlic recipe, one of my thursday vegetarian affairs!

Step 3:Once they start to splutter add ginger paste. Sauté. It will start emitting a nice aroma, simmer and let the temperature drop a little.

Step 4: Add the sweet corn and raisins. Sauté and mix.

Step 5:Gently sauté and fold the corn kernels to coat with the spices.

Step 6:Blend the yogurt with lil salt, and a pinch of sugar, cashew nuts and poppy seeds and add to the wok, the flame should be low at all times. From now on we will be slow cooking, else the yogurt will curdle.

Step 7 : Stir and sauté, and cover on low flame until you see it starts to release oil on the sides.

Step 8: Add the paneer.Warm the whey for 1 minute or so in microwave or stove stop and add to the paneer. Stir and mix all ingredients to coat.

Step 9:Give everything a good mix folding the paneer cubes into the sauce , taking care not to break the paneer cubes. check seasoning, and adjust consistency of gravy as desired.

Step 10: Simmer and cover and bring it to boil. Few sprinkles of keora water and you are done. Cover and turn off heat, allow to rest for 5 mins.

You will notice the gravy settling at the bottom of the pan with a thin layer of fat ( from the ghee or clarified butter floating on top) and 'that' my friends is perfection.

Step 11: Transfer to a serving bowl, and garnish with more cashew nuts, slightly broken. Do not add herbs like coriander or any other..

Savour this mild and delicate curry either with your favourite pilaf, biriyani or bread. You can boot this up even on those busy weeknights under 30 mins with some ready to use paneer. I will soon share a post as to how to make homemade paneer with step by step pictures, so please stay tuned.

Thursday, 28 August 2014

Cooking is like love, where food is a necessity cooking is an art, passion and joy of creating something delicious to please the soul. As my adventures started very early in the kitchen, thanks to Maa, my mother who allowed me entry in spite of all the mess which was an add on, cooking and baking is something that I have learnt very naturally. Like most passionate cooks my popular pass time was and still is to watch cookery shows on TV, reading recipe books and journals of different kinds taking notes, tweaking and twisting recipes and doing my own experiments to explore taste and texture. All these traits in me is due to maa, my mentor in the kitchen, who also happened to be a very enterprising cook.

This Fennel and Coriander Chicken Curry was thus born.

Although the origin of this recipe was a bit fade in my memories as i had cooked this for the first time in my teens if i remember rightly. However, it was quite a hit and the distinct taste of this delightfully aromatic chicken curry is still fresh in my mind. Perhaps, a doozy kitchen disaster has what made this curry a memorable one!(which i better not disclose:P)

On a more serious note this evergreen curry gets its refreshing flavor from the judicious blend of spices such as Fennel or mouri (saunf in hindi) and herb such as coriander with a hint of green chillis. This gets ready well under 30 mins ( excluding marination time)

Method:Step 1: Marinate Chicken:Rinse your chicken pieces, and pat dry. Add 1 tablespoon of oil (mustard or any other oil, using), salt, turmeric powder, Red chilli powder, garlic and ginger paste, and yogurt. Give your chicken a good massage to coat with the spices and yogurt. Keep aside for at least 30 mins or more if you have time.

Step 2:Heat oil in a wok. Add the whole garam masala, after 1 or 2 seconds add the onion slices. The flame should be on medium. Fry the onions till they change colour and start getting a brownish tint (colour). Taking care not to burn the onions just brown them slightly.

Step 3: Now goes in the chicken with the marinade. Keep sautéing the chicken moving it often with your spatula on medium - high flame, until it releases oil or fat on the side. Now lower the flame to simmer cover for a few minutes and let the chicken cook for about 4 minutes or so.

Step 4: Meanwhile, make a paste of the coriander leaves, fennel seeds (if using any),green chilli, with little water as desired for blending.

If you are using fennel powder, we will add that later in step 5.

Step 5: Remove cover and add the coriander, green chilli paste . Add fennel powder. Mix well to coat the chicken with the spices.Cover and cook for 4-5 minutes on low flame, making sure to retain the greenish effect from coriander leaves. Turn off heat. Transfer into a serving bowl and garnish with more of the herb.

This versatile chicken curry can be served with Rice, Nan, or choice of Bread.

Enjoy!!!

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